Last night, the Food Network aired The Big Waste. Apparently, it was a cooking competition using food that would normally have been tossed.
Not having cable, I didn’t catch the show. But I’ll be sure to add it to this post if video becomes available. In the meantime, who saw it? Thoughts?
What I can say is that it’s heartening to see a major television network tackle the topic of food waste and enlist a major food personality like Bobby Flay to do so. So I’m optimistic that this is a positive sign!
(Also–the show reairs Saturday at 4 p.m. EST. )
January 9, 2012 | Posted in General|Comments closed
It being 2012, we can safely say the holidays are in the rearview mirror (Right? I’m not forgetting anything, am I?). Given that, I thought it’d be fun to swap tales of holiday leftover usage from your kitchen or others.
Last night I made scalloped potatoes which included the mashed potatoes from Christmas. Tonight I made fettucine alfredo with the last of the whipped cream from Christmas. It turns out that adding obscene amounts of butter to leftovers is the key to palatability.
No food waste in 2012, but much cardiovascular disease.
Kudos to Katy for sacrificing her family’s health to use up those leftovers. Kidding!
While adding boatloads of butter to leftovers is certainly one way to use up your food, there are plenty of other options. What’s the American version of bubble and squeak? Hash?
Lest you have any doubts on how utterly doable food recovery is…the below video will hopefully communicate that just a few people working together can make a huge dent in local hunger by rescuing and redistributing food. (Heck, one woman and a van can work wonders.)
With the holidays fast approaching, I wanted to pass on a few quick tips to help you minimize holiday food waste:
1. Don’t cook too much food. Thanksgiving celebrates abundance. As far as I know, none of the winter holidays do. Get a good guest count and try not to go overboard. After all, we can only eat so much goose.
2. Don’t serve too much. Let family and friends serve themselves so they can take as much or as little as they want. Beware the “good provider syndrome,”
3. Be proactive with leftovers. Share the love and leftovers–redistribute them to other guests. And then repurpose what you have leftover. It helps to have an idea of other dishes you can create with leftovers (i.e. roast chicken to chicken soup).
Bonus: Eat some fruitcake–nobody else is going to!